Just a little note for newcomers...the Lace Party formed itself from a group learning lace knitting in a workshop with Dragonflylace here on Knitting Paradise. It has evolved over time. Basically, it is a group of KPers that take part in a chat - a little more private than being in the main sections - sometimes working on a common project, sometimes working on our endless supply of WIPs. Every couple of weeks (according to a pre-arranged schedule) someone hosts a new chat, generally about something to do with knitting, crocheting, tatting...but we have eclectic tastes, so you might find people sharing travel photos, recipes, etc., as well as our latest WIPs or FOs. We always come back to lace though.

Some of the originals are still around and others have joined in. Everyone is welcome. You don't have to be working on what we are or at the same pace. We just want a friendly place to share and discuss our mutual interests.

I took Toni's advice to do a two week stint with Christmas/Holiday cookies. I'll start with a family favorite and hope that some of you will add your favorites, too.

The following recipe has probably been made by many but it has been our family favorite for several generations. The "true" family favorite is made with black walnuts, but my DH, daughter and daughter-in-law think these are the best cookies ever when made with pecans. They are a little like shortbread or a Mexican wedding cookie. Even my DIL's mother in the UK hopes to get some every year. This year I made 9 dozen in one day and gave a dozen to my best friend, saved two dozen for my DH, and the rest are with my daughter and DIL, possibly with quite a few going to the family in the UK. Here's the recipe:

Barbara, just a clarification - I assume you mean baking soda and not Pepsi? Just asking as I came across a recipe recently that had an unexpected ingredient so would not want to make a wrong assumption with your recipe and wonder why the cookies came out weird, lol. :)

We had black walnut trees in the woods when I was growing up. We would run them through the corn sheller to get the husks off. Left them on the ground to dry before cracking. Of course, we got our hands stained.

Barbara, just a clarification - I assume you mean baking soda and not Pepsi? Just asking as I came across a recipe recently that had an unexpected ingredient so would not want to make a wrong assumption with your recipe and wonder why the cookies came out weird, lol. :)

Oh that's funny. I never thought to put "baking" before soda. Good catch! It was from my mother's handwritten recipe. 😆

We had black walnut trees in the woods when I was growing up. We would run them through the corn sheller to get the husks off. Left them on the ground to dry before cracking. Of course, we got our hands stained.

Same here, but we would lay them in the drive way to get the shells off. And then have to pick through all the shells to find the nuts before the squirrels did!

Barbara/Janet Lee--good ideas for the substitutes. Have been reading lots of paleo recipes lately and getting an idea for how to make substitutes. Maple syrup is good instead of sugar or honey, too.

Has anyone tried the Japanese sugar substitute called Lakanto? It is zero calories and is not supposed to spike the blood or affect the brain the way all the other sweeteners do. But it I quite expensive.

Barbara/Janet Lee--good ideas for the substitutes. Have been reading lots of paleo recipes lately and getting an idea for how to make substitutes. Maple syrup is good instead of sugar or honey, too.

Has anyone tried the Japanese sugar substitute called Lakanto? It is zero calories and is not supposed to spike the blood or affect the brain the way all the other sweeteners do. But it I quite expensive.

That looks funny. My sister's first name is Barbara!

Have not tried or even heard of the sugar substitute. Too many bad experiences from other "fake" sugars, not sure I would want to put my body through it.

Had not thought of using maple syrup. I have some of that I could try. Must remember this.

Just the use of honey or brown sugar is not as blood sugar spiking...the darker the brown sugar the better. If concerned about reaction to pigging out on your "quality control" samples...make sure you have cinnamon included into the recipe(s). It will not stop all negative reaction...but you will be able to force yourself to wrap the remaining dough amounts into parchment and/or plastic wrap and store for MUCH later.

I'm forcing myself to wait until this coming Wednesday for another grocery shopping trip. 1/2 lb of butter isn't enough to do more than supply breakfast and meal needs as required. At least the chopped nuts, Gheradelli chips, and brown sugar are accounted for...as is the Parchment paper. Also available is some heavy whipping cream...I'm bad and I know it!

We have about 2 lbs of frozen fish fillets and I'm considering a chowder. Corn, mixed veggies, sweet potatoes are all possible additions. Recipe verification will be done later.<<<G>>>